Red Velvet Lasagna Dessert Food

RED VELVET LASAGNA DESSERT RECIPE

Steps:

• In a medium-large bowl, mix melted and cooled unsalted butter with finely ground, processed graham crackers. Press into the bottom of a 9 x 13 pan. Cover and chill until the next layer is ready.
• Using a hand held electric mixer, combine cream cheese, 1 cup sugar, 1-2 tablespoons apple cider vinegar or fresh squeezed lemon juice. Mixture should be even and smooth. Spread evenly on top of the graham cracker crust.
• In a large mixing bowl, whisk the milk and instant chocolate pudding mix until set. Add the red food coloring until desired color is reached. It may take 4-5 minutes to thicken. Spread evenly on top of the cream cheese mixture.
• Using an offset spatula, spread thawed whipped topping on top of the pudding layer. Sprinkle with shaved or curled dark chocolate. For serving drizzle with a red cherry (or other fruit) sauce. Optionally, you can freeze the Red Velvet Lasagna overnight for more defined slices (as shown in the photos). Do not freeze if you substitute homemade whipped cream because it might not hold up like frozen whipped topping like Cool Whip.Enjoy!

CHRISTMAS LASAGNA DESSERT RECIPE - (3.8/5)

Steps:

• Preheat the oven to 350 F. Lightly butter 9 x 13 inch baking dish, set aside. In a small bowl stir together flour, salt and cocoa powder. In large bowl beat butter and sugar until smooth. Add red food coloring and mix well ( I used 1 tablespoon food coloring to get intense red color). Turn you mixer on low speed and gradually add flour mixture. Mix until combined. Press the mixture into bottom of baking dish and bake for 18-20 minutes. Remove from the oven and cool completely. To make cream cheese layer: Beat softened cream cheese and powdered sugar until smooth. Add 1 ½ cups Cool Whip and peppermint extract and mix to combine. Spread over cooled shortbread layer. Place in the freezer to firm while preparing pudding. To make the green pudding layer: Whisk together 2 x 3.9 ounces boxes white chocolate instant pudding mix with 3 cups milk. Add green food coloring (add a few drops at a time, to desired color) and whisk until smooth. Spread over cream cheese layer. Set in the freezer for 5 minutes. Spread 1 1/2 cup Cool Whip over pudding layer and top with mini marshmallows and sprinkles. Place in the fridge for 3-4 hours until set.

RED VELVET LAYERED DESSERT

Steps:

• Heat oven to 350ºF.
• Beat first 3 ingredients in large bowl with mixer until blended; press onto bottom of 13x9-inch baking dish sprayed with cooking spray.
• Bake 12 min. Cool completely.
• Beat cream cheese and sugar in second large bowl with mixer until blended. Add 1/4 cup milk; mix well. Gently stir in 2 cups COOL WHIP; spread over crust.
• Whisk dry pudding mixes and remaining milk in medium bowl 2 min. Stir in 1 cup of the remaining COOL WHIP; spread over cream cheese mixture.
• Refrigerate 4 hours. Cover with remaining COOL WHIP, then top with remaining ingredients just before serving.